Oenological Yeasts

The following brief descriptions will provide general information on each yeast:

LALVIN® QA23, CY3079, 71B, V1116Selected oenological yeasts by valid oenological institutes. They are ideal for releasing aromas in white wines and able to cover any winemaking demand. Moreover, they are strong in low fermentation temperatures and in high alcohol volume (up to 18% vol.).

UVAFERM® 43, PM, BCBayanus yeasts for quick and complete fermentations even from 6 °C and extremely strong in alcohol (up to 16% vol.). They are ideal for restarting fermentations, producing sparkling wine and fermenting sparkling wine in the bottle.

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